Enjoy the fruits of summer in a tasty crisp

It’s time to showcase the flavors of late summer and fall by baking some simple but delicious treats.

Crisps are a simple dessert — although they’re sometimes served for breakfast —  and are similar to crumbles.

A crisp is essentially a crumble with the addition of oats and perhaps nuts, items that cause the topping to crisp up in the oven.

The earliest crisps were made with apples, but today they are created using all types of fruits.

They are considered a casual food, made with about six cups of chopped or sliced fruit that’s cooked, placed in a dish and topped, then baked.

However, not all crisps use raw fruit. There are some crisps made after cooking the fruit, especially when using apples.

If using frozen fruit, make sure to thaw it before baking your crisp.

While you can make a fruit crisp without using cornstarch, this ingredient will help transform the fruit juices into a thick, velvety sauce.

Some people swear by the idea of macerating the fruit with the sugar and salt called for in the recipe, then draining all but two tablespoons of the juices.

And making the topping for the crisp is much like making a streusel or crumb topping. In most cases, butter is worked into a mixture of flour, oats and sugar until it holds together when pressed.

Some crisp toppings call for cold butter, but others use melted butter, saying it allows the flour to hydrate better and crisp up better.

If you make a large batch of crisp topping, you can freeze the extra to have on hand the next time the urge for a sweet dessert hits.

And don’t forget to top your crumble with vanilla ice cream, whipped cream or even creme fraiche to take your dish from humble to dinner party-worthy.

But this is a dessert that can do double duty as a breakfast, thanks in large part to the oats that are traditionally found in the topping.

Following are crisp recipes from www.foodandwine.com.

 

 

Granny Smith Apple Crisp

3 pounds Granny Smith apples, peeled, cored and thinly sliced

2 tablespoons freshly squeezed lemon juice

1/2 cup sugar

8 tablespoons unsalted butter, finely diced and chilled, plus 2 tablespoons

1-1/2 cups flour

1-1/2 cups light brown sugar

3/4 cup rolled oats (not quick-cooking)

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

Scant 1/2 teaspoon ground cardamom

Crème fraîche or vanilla ice cream, for serving

In a large bowl, toss apples with lemon juice and sugar. In a very large skillet, melt two tablespoons butter. Add apples and cook over moderate heat five minutes, stirring occasionally, until softened but not browned. Scrape apples into a large baking dish.

Wipe out the bowl. Add flour, brown sugar, oats, cinnamon, salt, cardamom and eight tablespoons diced butter then, using your fingers, rub butter into the dry ingredients until the mixture resembles coarse meal. Press topping into clumps and scatter over the apples.

Bake in a 350-degree oven for 45 to 50 minutes, until apples are bubbling and topping is golden. Let cool, then serve warm with crème fraîche or ice cream.

 

 

Mixed Berry Crisp With Matzo Streusel

For crisp:

1 pound strawberries, hulled and quartered

6 ounces blackberries

6 ounces blueberries

6 ounces raspberries

2 tablespoons sugar

2 tablespoons packed light brown sugar

1 teaspoon packed finely grated lemon zest

1 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 teaspoon pepper

2 tablespoons unsalted butter, cubed

For streusel:

4 pieces matzo, finely crushed

4 tablespoons unsalted butter, melted

1/4 cup packed light brown sugar

2 tablespoon sugar

1 tablespoon cinnamon

1/2 teaspoon kosher salt

Vanilla ice cream, for serving

In a large bowl, toss strawberries, blackberries, blueberries and raspberries with both sugars, lemon zest, cinnamon, salt and pepper. Transfer to a large cast-iron skillet and scatter butter on top.

For streusel, mix crushed matzo with butter, both sugars, the cinnamon and salt in a medium bowl until evenly moistened. Sprinkle topping over the berries and bake in a 375-degree oven about 40 minutes, until fruit is bubbling.

Let crisp cool at least 30 minutes before serving with vanilla ice cream.

 

 

Old-Fashioned Strawberry-Rhubarb Crisp

For filling:

2 pounds rhubarb stalks, sliced 1/2-inch thick

1-1/4 cups sugar

1 pound strawberries, hulled and quartered

3 tablespoons cornstarch

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

For topping:

8 tablespoons unsalted butter, softened

1-1/2 cups light brown sugar

1-1/2 cups flour

1-1/4 cups quick-cooking rolled oats

3 tablespoons canola oil

1-1/2 teaspoons cinnamon

3/4 teaspoon kosher salt

In a bowl, toss rhubarb with 3/4 cup sugar and let stand 15 minutes, stirring occasionally. In another bowl, toss strawberries with remaining sugar and let stand for 10 minutes, stirring occasionally.

Using a slotted spoon, transfer rhubarb to the strawberries, then discard any rhubarb juice. Add cornstarch, lemon juice, and vanilla to the fruit and stir well.

Transfer mixture to a 9-by-13-inch glass baking dish.

Combine all topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix until large crumbs form.

Sprinkle topping evenly over the filling and bake in a 375-degree oven for 30 minutes. Reduce oven temperature to 325 degrees and bake about 30 minutes, until fruit filling is bubbling and topping is nicely browned.

Let the crisp rest for 10 to 20 minutes before serving.

 

 

Peach and Blackberry Crisp

2 pounds firm, ripe peaches, halved, pitted, and cut into 1/2-inch wedges

2 cups fresh blackberries

1/2 cup sugar

2 teaspoons fresh lemon juice

1 cup quick-cooking oats

3/4 cup flour

3/4 cup light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon freshly grated nutmeg

9 tablespoons cold unsalted butter, cubed

In a large bowl, gently toss peaches and blackberries with sugar and lemon juice. Transfer fruit to an 8-by-11-inch baking dish.

In a medium bowl, toss oats with flour, brown sugar, salt, cinnamon, cardamom and nutmeg.

Using your fingertips, mix in butter until the topping is crumbly. Sprinkle topping over fruit and bake in a 375-degree oven for one hour, until the top is golden brown and the fruit is bubbling.

Let crisp cool at least 30 minutes before serving.

 

 

Caramelized-Pear Crisp with Dried Cranberries

12 tablespoons cold unsalted butter, cut into tablespoons, plus more for buttering the dish

6 tablespoons dark brown sugar

1/3 cup plus 2 tablespoons sugar

1-1/4 cups flour

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

5 pounds ripe but firm Anjou or Bartlett pears, peeled, halved lengthwise, cored and cut into 1-inch wedges

1 cup dried cranberries

Vanilla ice cream, for serving

Butter an 8-by-12-inch ceramic baking dish, then sprinkle two tablespoons brown sugar over the bottom.

In a food processor, pulse 1/3 cup sugar with the flour, salt, cinnamon, nutmeg and remaining brown sugar. Add eight tablespoons butter and pulse until the mixture resembles coarse meal, then transfer to a bowl and pinch into clumps. Refrigerate 30 minutes, until chilled.

Melt one tablespoon butter in a cast-iron skillet. Add 1/2 tablespoon sugar and cook over high heat one minute, swirling, until dissolved. Add one-fourth of the pears, cut side down, and cook six to eight minutes, turning once, until browned on the cut sides. Transfer pears to the baking dish and wipe out the skillet. Repeat three times with the remaining butter, sugar and pears.

Arrange half the pears in a single layer in the baking dish and sprinkle with half of the cranberries. Top with remaining pears and cranberries. Sprinkle topping over the fruit and bake in a 375-degree oven for 35 to 40 minutes, until crisp is bubbling and golden brown.

Let cool for 10 minutes, then serve with ice cream.

 

Skillet Apple-Ginger Crisp

For topping:

3/4 cup flour

1/4 cup packed light brown sugar

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground ginger

1/4 teaspoon baking powder

5 tablespoons cold unsalted butter, cut into pieces

1/3 cup uncooked old-fashioned regular rolled oats

For filling:

2 tablespoons unsalted butter

1/2 cup sugar

2-1/4 pounds Granny Smith apples, peeled and sliced

1 tablespoon fresh lemon juice

Pinch of kosher salt

2 tablespoons flour

1 tablespoon apple brandy or Cognac

1/4 cup thinly sliced crystallized ginger candy

For serving:

Vanilla ice cream or whipped cream

To make the topping, pulse flour, brown sugar, sugar, cinnamon, salt, ginger and baking powder in a food processor until combined. Add butter and process 30 seconds, until mixture goes past the crumbly stage and starts to clump together and look moist. Add oats and pulse to combine. Transfer to a medium bowl, break up any large clumps and chill, covered.

Heat a nine-inch cast-iron skillet over medium-high. Add butter and melt until sizzling. Stir in sugar to moisten in spots. Cook about five minutes, stirring occasionally, until sugar is a deep amber color. Add apples (the pan is going to be overflowing, but they will cook down quickly), lemon juice and salt. Cook five to six minutes, stirring often, until apples have softened and liquid is slightly reduced. Stir in flour and apple brandy until combined.

Scatter oat topping evenly over apple mixture and top evenly with ginger candy. Bake in 375-degree oven 30 to 35 minutes, until topping is golden brown. Let cool, about 10 minutes. Spoon into bowls and serve with vanilla ice cream or whipped cream.

 

 

Plum and Ginger Crisp

2-3/4 pounds plums, quartered and pitted

1 cup sugar

2 tablespoons fresh lemon juice

1 teaspoon grated fresh ginger

1/4 teaspoon ground cardamom

1 cup flour

3/4 cup packed dark brown sugar

1/2 cup sliced almonds

1/2 teaspoon salt

8 tablespoons unsalted butter, cut into 1/2-inch dice

In a shallow 2-quart baking dish, toss together plums, sugar, lemon juice, ginger and cardamom.

In a bowl, mix flour with brown sugar, almonds and salt. Cut or rub in the butter until the mixture resembles coarse meal. Sprinkle topping over the plums and set the dish on a baking sheet. Bake in a 375-degree oven about 45 minutes, until the topping is lightly browned and the fruit is bubbling.

 

 

Summer Fruit Crisp

For filling:

4 to 5 cups sliced peaches, fresh or frozen

1 to 2 cups raspberries, blueberries, blackberries, or strawberries, fresh or frozen

2-1/2 tablespoons Instant ClearJel or 1/3 cup unbleached flour

1-1/4 cups sugar

1/4 teaspoon table salt

2 tablespoons lemon juice, freshly squeezed

1/4 to 1/2 teaspoon almond extract

For topping:

3/4 cup  light brown sugar or dark brown sugar, packed

3/4 cup unbleached flour

1/2 cup rolled oats, old-fashioned or quick-cooking

1/2 cup pecans or walnuts, chopped

1/4 teaspoon table salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

8 tablespoons unsalted butter, softened

Heavily grease or butter a 9-inch square pan or similar-sized casserole dish.

Whisk flour or ClearJel with the sugar and salt.

Toss the dry mixture with the peaches, lemon juice, and almond extract, and spoon into the prepared pan.

Sprinkle the berries on top.

Make topping by combining the brown sugar, flour, oats, nuts, and spices. Mix in the soft butter until the mixture is crumbly.

Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.

Bake in a 350-degree oven for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly.

Remove from the oven, and cool briefly before serving.

 

 

Pear Crisp With Polenta-Pecan Topping

1 cup plus 1 tablespoon flour

1/4 cup sugar

1/2 teaspoon vanilla extract

1/2 cup pecans, finely chopped

1/2 cup light brown sugar

8 ripe Bartlett or Anjou pears, peeled, halved, cored and sliced 1/2-inch thick

1/3 cup coarse polenta (not instant)

1 teaspoon cinnamon

Salt

8 tablespoons cold unsalted butter, cut into tablespoons

Vanilla ice cream, for serving

In a bowl, toss pears with one tablespoon flour, sugar and vanilla. Spread pears in a 9-by-13-inch baking dish.

In a food processor, pulse remaining flour with pecans, brown sugar, polenta, cinnamon and a pinch of salt. Add the butter and pulse just until clumps start to form.

Sprinkle the topping over the pears and bake in the center of a 375-degree oven for 45 to 50 minutes, until the topping is browned and the pears are tender when pierced with a knife. Serve warm with vanilla ice cream.

The crisp can be covered and kept at room temperature for one day. Reheat in a 300- degree oven, loosely covered with foil, for about 10 minutes, or until heated through.

 

 

Peach-Gingersnap Crisp

4 tablespoons unsalted butter

6 large peaches, peeled and cut into 1/2-inch wedges

1/4 cup plus 2 tablespoons light brown sugar

2 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons flour

Pinch of salt

1 cup coarsely crushed gingersnaps

In a skillet, melt two tablespoons butter. Add peaches and cook over high heat eight minutes, stirring occasionally, until just softened. Add 1/4 cup brown sugar and lemon juice and cook five minutes, until peaches are lightly caramelized. Scrape into a 1-1/2-quart baking dish.

In a food processor, pulse flour and salt with remaining butter and brown sugar until mixture resembles coarse meal. Add the crushed gingersnaps and pulsetwo or three times, just to incorporate the cookies.

Press topping into clumps and sprinkle over peaches. Bake in the center of a 400-degree oven for 15 minutes, until top is browned and filling is bubbling. Let cool slightly, then serve.

 

 

Gluten-Free Berry Crisp

For filling:

6 cups strawberries, raspberries, blueberries and blackberries

1/4 cup sugar or 3 tablespoons real maple syrup

1 tablespoon orange juice or lemon juice

2  tablespoons cornstarch or tapioca starch

Tiny pinch salt (less than 1/8 tsp.)

For topping:

6 tablespoons butter or vegan butter, softened

3/4 cup brown sugar

1/2 cup gluten-free measure-for-measure or 1:1 flour

3/4 cup quick-cooking oats, certified gluten-free

1/2 teapoon vanilla

1/4 teaspoon salt

In a large bowl, combine berries, sugar, orange juice, cornstarch, and salt.

Stir to coat the berries well.

Pour berry mixture into a nine-inch  square baking dish.

In the same bowl, combine the softened butter, brown sugar, oats, flour, vanilla and salt.

Use a fork, pastry blender or your hands to combine the mixture until clumps and clusters form and there are no dry spots remaining in the crisp mixture.

Sprinkle the topping mixture over the berries in the baking dish.

Place the baking dish on a sheet pan.

Bake in a 350-degree oven for 40 to 50 minutes, or until the crisp is golden and the filling is bubbling. If the crisp starts browning too fast, cover loosely with foil.

Allow the crisp to cool at least 20 to 30 minutes before serving to help the filling set.